I recently got into the habit of making chilled sugarless ginger tea as a way to quit soda. I've been grating ginger and adding it to a 5 litre pot of boiling water, then refrigerating to chill.
May I ask if I can get the same spicy ginger flavour if I just add grated ginger to room temperature water and let it steep without boiling? Does boiling reduce the amount of gingerols? Thanks!
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